Apple Stuffed Chicken Breasts |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Published in Raley's Tabletalk email bulletin. Try using a European style rustic bread like herbed rosemary for added flavor. Ingredients:
1 (32 ounce) container chicken broth |
4 tablespoons butter, divided |
1 large green apple, peeled, cored and chopped |
3/4 cup celery, chopped |
3/4 cup onion, chopped |
1/3 cup fresh apple cider |
6 cups french bread, lightly toasted and cubed |
3 tablespoons pure maple syrup, divided |
1 tablespoon fresh sage, chopped and divided |
1 tablespoon fresh thyme, chopped and divided |
1 tablespoon fresh rosemary, chopped and divided |
4 boneless skinless chicken breasts |
sea salt & freshly ground black pepper |
Directions:
1. Boil stock in a medium saucepan until reduced to 2 cups; set aside. Preheat oven to 375F and spray a 13-by-9-inch shallow casserole dish with nonstick cooking spray. Melt 3 tablespoons butter in a medium skillet. Add apple, celery and onion; saute for 10 minutes to soften. Stir together 1 cup reduced stock and cider; drizzle over bread cubes. Add cooked produce, 1 tablespoons syrup and 1 tablespoons herbs; toss lightly to mix.
2. Meanwhile, cover chicken with plastic wrap and pound with a meat mallet until 1/4-inch thick. Season to taste with salt and pepper.
3. Spread about 1/2 cup stuffing mixture onto each chicken breast and roll up tightly; secure with kitchen string. Brown chicken on both sides in remaining 1 tablespoons butter; place in prepared dish and surround with stuffing. Top with remaining 1 tablespoons syrup and 1 tablespoons herbs. Bake for 30 to 35 minutes or until chicken reaches 165F on a meat thermometer.
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